Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 20 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 1.5 hours
I'll admit, these Maple Glazed Pumpkin Cakes were supposed to turn out as cookies. They mistakenly turned out super fluffy and light, but were still so delicious I decided to turn this into a cake recipe! These vegan pumpkin bites taste like fall, especially with the maple glaze on top. This was a wonderfully delicious mistake that I hope you'll enjoy!
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
2 cups whole wheat flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 can (15 oz) pumpkin puree
1/2 cup raw sugar
1/2 cup unsweetened apple sauce
1 tsp pure vanilla extract
1 tsp almond milk
1 cup powdered sugar
2-4 tbsp pure maple syrup
In a small bowl, combine the flaxseed and water. Set aside for 5 minutes or until thickened.
In a large mixing bowl, add all the dry ingredients (whole wheat flour, spices, baking agents). Either sift or mix gently to combine everything evenly.
Then add in the rest of the ingredients (pumpkin, sugar, apple sauce, vanilla, milk, flax egg).
Stir just until everything is combined evenly, but make sure to not overstir.
Chill in the fridge for 30-60 minutes to let the batter thicken.
After the batter has chilled, heat your oven to 375º F.
On a prepared baking sheet (either oil the sheet or use parchment paper), drop 1-inch balls of the chilled batter onto the sheet.
Bake for 8-10 minutes or until the tops are golden brown.
While the cakes bake, make the glaze. In a smaller mixing bowl, combine the powdered sugar and 2 tbsp of the maple syrup. Gradually add more maple syrup until it becomes a thin, pourable consistency.
Remove the cakes from the baking sheet and transfer to a cooling rack.
Once the cakes have cooled slightly, drizzle with the glaze.
Tips and Tricks:
These are awesome to bring to a party or serve at holidays! You can make them a few hours ahead of time, and they will still be delicious, but they are really best served warm. You can make the batter ahead of time, even the day before, and keep the batter in the fridge until you're ready to bake them.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 cakes (makes about 40 cakes)
Total Fat: 0.5g
^ Nutrition facts do not include additional ingredients. Nutrition facts may change slightly if additional ingredients are added.